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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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In the south it is considered good luck to eat black-eyed peas on New Year's Day. When we lived in Maryland, I started serving them this way and with barbequed ribs and coleslaw. Kinda the southern version of Pittsburgh pork and sauerkraut, I guess. Read more . These are REALLY good! Almost like a chili. Ingredients:
1 pound dried black-eyed peas, sort, wash and place in dutch oven. cover with water 2 above peas and soak overnight. |
2 pounds bulk sausage |
1 medium onion, finely chopped |
28 ounces can whole tomatoes |
1/2 cup water |
2 1/2 tablespoons celery, finely chopped |
2 tablespoons sugar |
2 1/2 tablespoons chili powder |
2 teaspoons garlic salt |
1/4 teaspoon pepper |
Directions:
1. The next day after peas have soaked, brown sausage, stirring to crumble. Add onion and cook until tender. Drain.
2. Drain peas, stir in sausage and other ingredients. Bring to boil, then simmer 1 1/2 hours. Serve with salad and cornbread.
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